Crisp Apples Bring Thoughts of Fall

Apples come in an assortment of colors and textures, in flavors tart to sweet with
thousands to choose from.

TEXARKANA, Ark. –

When I see caramel apples at the supermarket, I know fall is here. I can imagine
the sound that biting into a perfectly crisp caramel apple or even a plain one makes.
Lucky for us, apples are available year-round in supermarkets across the area, or
if you are lucky enough, you can visit an orchard and pick your own.

Flavors range from sweet to tart and can be used for a variety of purposes. So pick
up some apples and add a touch of autumn to your salads, snacks, sandwiches, main
dishes and desserts.

When selecting apples, look for fresh-smelling fruit with blemish-free skins. Choose
those that are firm, crisp, and well colored. An apple with brown streaks on the
skins (called scald) does not affect the quality.

Store apples in a dry, cool place for up to 1 week. For longer storage, refrigerate
in a plastic bag for 4 to 6 weeks. If you store them in the fridge, keep them away
from lettuce and other delicate produce, apples cause fruits and vegetables to ripen
and/or spoil faster.

Apples are a good source of both soluble and insoluble fiber. The soluble fiber is
thought to help prevent cholesterol buildup in the lining of blood vessel walls.
While the insoluble fiber in apples, provides bulk in the intestinal tract, holding
water to cleanse and move food freely and quickly through the digestive tract.

Although it was once suggested to peel your apples before eating, the thought process
has changed. Almost half of the vitamin C content is found just under the skin of
the apple, and peeling it removes those much-needed vitamins and minerals. Eating
the peeling or skin of the apple also increases the insoluble fiber content, and makes
you feel fuller.

Apples come in an assortment of colors and textures, in flavors tart to sweet. There
are thousands of varieties to choose from. Eight of the more popular varieties include: Red Delicious: Named when a nurseryman in
1894 exclaimed, “My that’s delicious!” Golden Delicious, Red Rome (Rome Beauty),
Winesap, Granny Smith, McIntosh, Jonathan, and Gala.

Select types of apples based on how they will be used: raw (for eating out of hand
and adding to salads); cooked (for applesauce, pies and other desserts); or baked
whole.

If you are interested in learning more about apples, please contact me at the University
of Arkansas Cooperative Extension Service located in the Miller County Courthouse
at 400 Laurel, call 870-779-3609, or e-mail me at chadley@uaex.edu. We have a wonderful publication that we will share with you.

Tried and True Tip:

If you are lucky enough to find apples at a farmers market or orchard, it is helpful
to know that a peck of apples weighs 10.5 pounds and a bushel of apples weighs about
42 pounds.

By Carla Haley-Hadley County Extension Agent - FCSThe Cooperative Extension
ServiceU of A System Division of Agriculture

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